Individual Chocolate Caramel Puddings

Warning, Chocolate Caramel Puddings are very rich. I have a cast iron stomach, but could only manage to finish about half of my pudding. Luckily He Who Eats All of Our Leftovers helped me out.

380gm can of caramel filling
1/3 Cup cream
200gm dark chocolate
70gm butter
3 eggs
1/2 Cup brown sugar
1 tspn vanilla extract
1/2 Cup almond meal

Stir the caramel to remove the lumps and put 1/4 of the can into the bottom of four ramekins.

Choc pudding 4

Melt the butter and chocolate, stirring until melted.

Beat the eggs, sugar and vanilla until frothy.

Choc pudding 2

Fold in the chocolate and almond meal.

Choc pudding 3

Pour the chocolate mixture over the top of the caramel in the ramekins.

Choc pudding

Bake at 190 degrees Celsius for 20 minutes. Sit for five minutes before serving (leave them in the ramekin dishes to serve, as they come out in a big messy heap).

Advertisements
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: